{"id":1404,"date":"2024-03-18T18:07:52","date_gmt":"2024-03-18T18:07:52","guid":{"rendered":"https:\/\/olioapp.com\/business\/?p=1404"},"modified":"2024-03-19T11:50:23","modified_gmt":"2024-03-19T11:50:23","slug":"delivering-sustainable-catering-at-scale-with-aramark","status":"publish","type":"post","link":"https:\/\/olioapp.com\/business\/2024\/03\/18\/delivering-sustainable-catering-at-scale-with-aramark\/","title":{"rendered":"Delivering sustainable catering at scale with Aramark"},"content":{"rendered":"\n
How Aramark is making meaningful ESG progress across their entire portfolio<\/h2>\n\n\n\n
As one of the UK\u2019s leading food service partners, Aramark serves over 515,000 meals across the UK each day.<\/p>\n\n\n\n
For this blog in our Food Waste Action Week series, we caught up with Gina Camfield, ESG Manager, and James Canning, Operations Director at Aramark, about their vision for the future, and how they’re bringing that to life through a robust, scalable sustainability strategy across their sites.<\/p>\n\n\n\n
In the interview, we cover everything from food waste to worm farms, carbon labelling and consumer behaviour change – read on to learn more! <\/p>\n\n\n\n<\/figure>\n\n\n\n
Weaving sustainability and wellbeing<\/strong> throughout the business<\/strong><\/span><\/h2>\n\n\n\n
Firstly, can you tell us a bit about Aramark and how you approach sustainability?<\/strong><\/h4>\n\n\n\n
James: \u201c<\/strong>Aramark is a global entity, operating in the UK across a number of different sectors, from defense sites to corporate offices, schools and stadiums. <\/p>\n\n\n\n
As an organisation with such scale, we take sustainability very seriously. And what\u2019s great is that although we\u2019re a big operation, we\u2019re able to offer different, tailored solutions for different parts of the business. We do that by looking at the clients\u2019 needs and taking into account the local environment and community. \u201d<\/p>\n\n\n\n
Gina<\/strong>: \u201cAnd because we’ve got such a broad client portfolio, we need a robust way to keep track of all the ESG and sustainability initiatives we\u2019re running, and the impact we\u2019re having.<\/p>\n\n\n\n
We\u2019ve got a platform dedicated to helping us do that, called Be Well, Do Well. That outlines all of our ESG commitments, and there\u2019s eight pillars in total – with four initiatives falling under people and another four under planet. <\/p>\n\n\n\n
That encompasses everything from:<\/p>\n\n\n\n
\n
Working towards a more sustainable supply chain<\/li>\n\n\n\n
Empowering the wellbeing of people<\/li>\n\n\n\n
Supporting local communities<\/li>\n\n\n\n
Minimising waste <\/li>\n<\/ul>\n\n\n\n
The eight pillars all align with the UN development goals and science-based targets as well, with the aim of achieving Net Zero across the value chain by 2050.<\/p>\n\n\n\n<\/figure>\n\n\n\n
How are you measuring your various sustainability initiatives, and how do you report back on progress to the businesses you work with? <\/strong><\/h4>\n\n\n\n
Gina<\/strong>: \u201cIt\u2019s a big job! There\u2019s a lot to report on. And we keep opening doors and finding even more that we can report on. <\/p>\n\n\n\n
We’ve got so many amazing centralised initiatives feeding into our Be Well Do Well programme, which we report on. But then each client is different and has different goals. One example of something that pretty much always needs to be tailored is the impact we\u2019re having on local communities, because that\u2019s different for every site.<\/p>\n\n\n\n
We do try to collect as much data as we can, and every year we release a Net Zero report, and an annual Be Well Do Well progress report. We do share some of our stories and the work we\u2019re doing on social media and Linkedin, too.\u201d<\/p>\n\n\n\n
From food waste to worm farms: Tailoring sustainability to the needs of each site<\/span><\/strong><\/h2>\n\n\n\n
You\u2019ve said every client is different. Could you give us an example of something bespoke you\u2019ve worked on for a client that\u2019s had a great result?<\/strong><\/h4>\n\n\n\n
James: <\/strong>\u201cWith one client I look after, we wanted to tackle production food waste, and find a way to repurpose that in the landscaping we were doing with a subcontractor. We came up with the idea of using worms to compost the production waste.<\/p>\n\n\n\n
It\u2019s been so successful that we\u2019ve now expanded it across two units, hosting between 60,000 and 80,000 worms each in these big containers. And they completely digest all of our production waste generated through our food outlets.<\/p>\n\n\n\n
What\u2019s brilliant about the worms is that they produce \u201cliquid gold\u201d once the food has been digested – which is amazing for soil. So Wayne, who looks after the worms, comes to feed them every few weeks and drains off this liquid, which then goes back into our landscaping for this site. <\/p>\n\n\n\n
Not only does that eradicate any production food waste, but as it\u2019s being used to maintain the gardens. It links really nicely into our \u201cTake 15\u201d mental health initiative and other wellbeing initiatives we\u2019re running with this client. As part of that, employees are encouraged to take time out for themselves in this beautiful garden. So it’s a full 360 degrees approach to getting the most out of the food we produce, and any subsequent waste. <\/p>\n\n\n\n<\/figure>\n\n\n\n
Are there any sustainability initiatives that you\u2019re particularly proud of?<\/h4>\n\n\n\n
Gina:<\/strong> \u201cWe\u2019ve been nominated for a few awards recently which we\u2019re really proud of – one for a Ministry of Defense contract, in the food waste initiative space. But one of the key successes for us as a business has been a carbon labelling strategy we launched in 2023, as well as some recipe engineering with our culinary teams, to drive down the carbon impact of our menus.<\/p>\n\n\n\n
This communicates the carbon impact of food choices – via a rating system pf A-E – that employees are making at Aramark\u2019s client sites.<\/p>\n\n\n\n
We\u2019ve found that food labelling is really powerful, and the platform also allows us to collate sales data, and track a trend on the sales of our dishes. That way, we can see if the reduction in carbon in a dish results in positive behaviour changes, and report back on that. <\/p>\n\n\n\n
Bringing employees along on the journey to Net Zero<\/span><\/strong><\/h2>\n\n\n\n
How are you getting your employees onboard with all the impressive work you\u2019re doing?<\/strong><\/h4>\n\n\n\n
Gina:<\/strong> \u201cSo we have networks throughout the business that help us communicate updates. <\/p>\n\n\n\n
I think the important thing is that, while we have centralised initiatives, everything else forms part of a sustainability toolbox for them to dive into. We try to empower teams to find the one that works for them, as every client is different.<\/p>\n\n\n\n
And sustainability and wellbeing is weaved throughout the business – it\u2019s not its own standalone programme. You’ll see it everywhere from culinary teams to our marketing department. It\u2019s everyone\u2019s responsibility, and part of our DNA. <\/p>\n\n\n\n
Our Planet Ambassadors programme is launching at the beginning of April, which is another way that we\u2019re encouraging employees to get involved with what we\u2019re doing. We had amazing uptake – 120 people applied to get involved on the first day.” <\/p>\n\n\n\n<\/figure>\n\n\n\n
Are there any community initiatives you run at Aramark? <\/strong><\/p>\n\n\n\n
Gina:<\/strong> \u201cABC day is a volunteering day we run each year across Aramark and the businesses we work with. Employees take one day to volunteer at a volunteer centre, and last year I think we did about 10,000 hours of giving back to local communities just through this initiative. <\/p>\n\n\n\n
James: <\/strong>\u201cAramark building community day is an amazing opportunity for us to support our local communities. We have workforces that live locally to the sites they\u2019re employed at, so they particularly love that we can spearhead programmes that directly benefit their community. It\u2019s very rewarding for everyone involved.\u201d<\/p>\n\n\n\n
Working with Olio to feed local people and reduce wastage<\/span><\/strong><\/h2>\n\n\n\n
Why did Aramark decide to bring Olio on at its sites?<\/strong><\/h4>\n\n\n\n
James: <\/strong>Whilst we have processes that help reduce end-of-day waste, <\/strong>we just didn\u2019t have the means to redistribute end-of-day short shelf-life products. It was a bit of a gap in the business proposition. Olio – and your volunteers – is such a great solution for that. <\/p>\n\n\n\n
And the feedback that I\u2019ve had from General Managers and Operations roles is that the flexibility of volunteers is second-to-none. Volunteers can be onsite within the hour once we\u2019ve let you know there\u2019s food to collect. <\/p>\n\n\n\n
I\u2019ve also heard that your volunteers are always nice to deal with, and are respectful when they\u2019re onsite, which is important for us and our clients.\u201d <\/p>\n\n\n\n
Gina: <\/strong>\u201cThe reporting that Olio provides is really insightful, too – it\u2019s great to be able to feed that impact back to clients and what the food we\u2019re saving equates to in terms of carbon, trees, and car miles for example. There\u2019s enough granularity there to highlight the areas where they\u2019re making a difference, and where there\u2019s room to make more improvement.\u201d<\/p>\n\n\n\n
Is there anything that\u2019s exceeded your expectations in working with Olio?<\/strong><\/h4>\n\n\n\n
James: <\/strong>\u201cAll of the feedback I\u2019ve had on Olio has been nothing but positive. Particularly around your volunteers, who are so great to deal with.<\/p>\n\n\n\n
Gina: <\/strong> \u201cAnd I\u2019d extend that to your Account Management team, too. They\u2019re always really accommodating with any requests we have, and quick to get back to any questions. We feel well looked after.\u201d<\/p>\n\n\n\n
James: <\/strong>“There are other huge benefits. We had a programme of waste disposal that was fit for purpose, but with a small window of opportunity to do something better. And Olio allows us to do things that little bit better. So to other businesses looking at working with Olio – I\u2019d say don\u2019t hesitate to start up that relationship.”<\/p>\n","protected":false},"excerpt":{"rendered":"
How Aramark is making meaningful ESG progress across their entire portfolio As one of the UK\u2019s leading food service partners,…<\/p>\n","protected":false},"author":6,"featured_media":1422,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","footnotes":""},"categories":[21,1,26],"tags":[],"class_list":["post-1404","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering","category-uncategorized","category-sustainability"],"acf":[],"yoast_head":"\n
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